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Beverly's Home-Style Cooking

230 2 Avenue Strathmore AB T1P 1L5 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the chemical dishwasher consistently measured 0 ppm after multiple cycles. - Service the dishwasher, In the meantime, sanitize dishes manually in the two-compartment sink using the appropriate sanitizer concentration until the dishwasher is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wood on the wall around the stairway leading to the utility room was water damaged and deteriorating. - Replace the wood around the stairway and ensure that it is made of material that is smooth, non-absorbent and easy to clean.2. There was a bad smell observed in the utility room also used for dry storage. Staff explained that this is caused from melting snow.-Identify the source of the smell and correct the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the stairway leading to the utility room was dirty. - Clean and sanitize the identified area.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut raw potatoes fries were observed soaking at room temperature water. Temperature of the potatoes measured 34'C (discarded).- Soak potatoes under refrigeration at 4 degrees Celsius or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the chemical dishwasher consistently measured 0 ppm after multiple cycles. - Service the dishwasher, In the meantime, sanitize dishes manually in the two-compartment sink using the appropriate sanitizer concentration until the dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve for the handwashing sink was turned off due to a leak. - The valve was turned back on during inspection. Repair the source of the leak and keep the hot water valve turned on.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wood on the wall around the stairway leading to the utility room was water damaged and deteriorating. - Replace the wood around the stairway and ensure that it is made of material that is smooth, non-absorbent and easy to clean.2. There was a bad smell observed in the utility room also used for dry storage. Staff explained that this is caused from melting snow.-Identify the source of the smell and correct the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the stairway leading to the utility room was dirty. - Clean and sanitize the identified area.
  3. Initial Inspection

    0 infractions